How to Make Matzo Ball Soup

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Family Recipe

"This dish is based on my grandmother's recipe. It was the first thing I ever learned to cook."

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Make the stock: In a large pot, bring 2 quarts chicken stock to a simmer. Add the chicken and return just to a simmer. Cover the chicken with a small heatproof plate to keep it submerged (add more stock if needed). Cover the pot and reduce the heat; gently simmer until the chicken is cooked through, about 1 1/2 hours.

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Remove the chicken and let cool slightly, then roughly cut up the meat and set aside; discard the skin and bones. Strain the stock into another large pot.

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Skim the fat off the surface of the stock, using a spoon.

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Make the batter: Meanwhile, in a large bowl, whisk the matzo meal, granulated garlic, baking powder, baking soda, 2 1/2 teaspoons salt and a few grinds of pepper.

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In a medium bowl, whisk the 2 whole eggs with the 3 yolks, schmaltz and minced onion. In a separate clean bowl, beat the 3 egg whites with a hand mixer until stiff peaks form. Stir the schmaltz mixture into the dry ingredients, then stir in one-third of the beaten egg whites until incorporated.

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Gently fold in the remaining egg whites until no streaks remain.

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Form the matzo balls: Line a baking sheet with plastic wrap. In a small bowl, combine the vegetable oil with 1 tablespoon water. Use the oil-and-water mixture to keep your hands moist.

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Roll scoops of batter (about 2 tablespoons each) into balls, handling them as gently as possible (makes 8 to 12).

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Arrange on the baking sheet and refrigerate 20 minutes so the outsides dry slightly.

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Make the soup: Tie the dill and parsley sprigs together with kitchen string. Return the chicken stock to a simmer. Add the carrot, celery, diced onion, rutabaga and herb bundle; season with salt and pepper. Return to a simmer and add the matzo balls.

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Cover and cook over moderate heat, turning the matzo balls a few times, until they are plump and cooked through, about 25 minutes. Stir the chicken into the soup.

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Cook until just warmed through. Remove the herb bundle and season the soup with salt and pepper.

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If you're making this soup for Passover, use ingredients specifically marked "kosher for Passover."

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Try This at Home: How to Make Matzo Ball Soup

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